Butternut Squash and Kale Risotto in the Instant Pot


Ingredients

  • 1.5 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium yellow onion or 3 shallots, finely chopped
  • 4-8 cloves garlic
  • 2 tablespoons fresh rosemary and/or 2 tbsp sage chopped (optional)
  • 3 cups short-grained white rice
  • 1 cup white wine
  • 1 large butternut squash, peeled and cubed 
  • 1 medium bunch of kale, de-stemmed and chopped
  • 6 ½ cups veg broth 
  • 1 cup vegan parmesan cheese grated, about 2 ounces
  • Lemon juice (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the shallots or onion in the oil and butter for about 5 minutes. 
  2. Add garlic and cook for about 1 minute. You can add rosemary or sage here if you wish.
  3. Add the wine, using it to deglaze the pan, and allow it to come to a simmer.
  4. Add the rice and cook, stirring constantly, until the wine is absorbed. 
  5. Stir in the broth, kale, and squash.
  6. Pressure cook the risotto at high pressure for 6 minutes, then quick release. 
  7. If there is some liquid on top, gently stir it in.
  8. Add salt and pepper, cheese, parsley/sage, and lemon juice.
  9. Serve!
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